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localrecipeswith amoderntwist...Crescent City CollectionAll of the proceeds from the sale of Crescent CityCollection benefit our thirteen community projects,including charter school outreach, youth developmentprograms, family health programs and more.national winnertabasco community cookbook award$26.95www.jlno.org 504.891.5845THE JUNIOR LEAGUE OF NEW ORLEANSWomen Building Beer CommuniesJLNO Preferred Partners:46 Lagniappe
CookbookBy Jennifer SchwertzSelectionJEN’S FIRST GUMBOCHICKEN, SAUSAGE & OYSTER GUMBOHaving lived in Louisiana my entire life, it is borderingon criminal that I had never evenattempted to make the dish that so many of uslove and cherish. Of course, I’m referring to gumbo. SoI did what any self-respecting “Southern Belle” woulddo and cracked open one of my favorite local cookbooks.I perused through several gumbo recipe options,all sounding delicious but with varying degrees of difficultyin execution. I finally settled on a traditionalChicken, Sausage & Oyster Gumbo.After a quick trip to Rouses for all the requiredingredients, I set about prepping and measuring. Ipulled out a few pots, pans, bowls and miscellaneousutensils, then was ready to tackle the first step: cookingthe chicken. This step was greatly simplified by the factthat most grocery stores sell whole cut-up chickens.The next step was the most nerve-wracking of themall — preparing a roux. If there is one thing I’ve heard athousand times, it is that you need to get the roux right in order to make a goodgumbo. So much pressure! I resisted the temptation to call my parents for help,took a deep breath and slowly began the process of heating up the oil in the pot.Following the recipe, I gradually added the flour while stirring almost constantly.The recipe called for cooking to a dark brown so I nervously stirred and staredat the pot for a tense several minutes until I could no longer take the tormentof possibly burningthe roux. I bailed outsomewhere aroundmedium-dark brownand continued withthe recipe as directed. The rest of the steps were fairly easy and before Iknew it, I was at the simmer and wait stage.I was so excited to try out my creation, but I recognized thatpatience would pay off for this slow-cooked fare. Just over one hourlater, I served up a big bowl of delicious gumbo!Of course, I also had several extra containers that I stored for laterdistribution to friends and family. The general consensus is that thisrecipe is wonderful — thank you JL Jambalaya!This recipe can be found on page 51 of the JLNO’s Jambalaya cookbook.www.jlno.org 47
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